Here we are tuning in for part 3 of the well-stocked kitchen, a series in which we take a walk through our kitchens and name off what we consider some of our favorite and essential items for cooking and baking.

At Beneath the Crust, we spend a large part of every day in the kitchen. After countless hours — really too many to count — spent cooking and baking and meal-prepping for our families and friends, we know which items we reach for time and again, and which ones are left getting dusty on the shelf. That’s why Maria, Sophie and I feel confident in presenting to you a new series: the well-stocked kitchen. Over the next couple weeks, we’re going to share with you which kitchen items we consider pretty much essential.

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